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3.5/4

Delicious! Served with the asparagus lemon pasta. Toasted the bread rather than grilled it.

otis1027
from Moncton, NB
/ 01.14.2009

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Actually, 3 1/2
forks would be fair.
The next time I
make this I will use
a combination of
basil and arugula to
achieve the taste
I'm looking for.
Also, I prefer the
traditional fresh
mozzarella rather
than smoked. Be
sure to use a good
quality bread, and
the rub of garlic
and brush of
extra-virgin olive
oil are a must.

rocketmom2
from Cincinnati, Oh
/ 08.27.2008

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Have to say that while
everyone loved this and I
even grilled the bread, I
was unimpressed with it. I
actually think the smoked
moz. was just not right.
Next time I will just go
with the tried and true
fresh moz. but
will still add that arugula
to keep the bruschetta
nice and peppery.

carajoyc
from $an Fran at the moment
/ 08.26.2008

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This was a big hit at the party I brought it to this weekend. Make sure you serve it with the grilled or toasted bread rubbed with garlic. We ran out of the toasts and used crackers as a base for the last few servings and it wasn't nearly as good. Rubbing a garlic clove over the toast makes all the difference!

juliaros
from Los Altos, CA
/ 07.21.2008

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This was awesome! I had a ton of basil available, so I used that instead of the arugula - huge hit. I make it at least once a week now. I also made garlic olive oil and brushed the grilled bread with that before topping it. DELISH!

jenbug8
from Indianapolis
/ 01.15.2008

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Make sure you chop everything really fine - otherwise, it tumbles off of the bread. The flavors are wonderful, it's a very nice summer hors d'ouvre.

addycat
from San Francisco
/ 08.14.2006

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I'd make this again but with some additions. I added chopped fresh basil and some grated parmesan to the mix to add to the flavor.
I also added onion, which I definitely won't do again. Even though it was just a tiny bit, it took over the other flavors.

snaklidoo
from Munich, Germany
/ 06.26.2005

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This is quick, but I thought it was a bit bland, and no show stopper. It's just OK to me

A Cook
from Buffalo
/ 12.29.2004

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This is yummy. I do go a little lighter on the smoked mozzarella as it can be a little overpowering. I have made this a couple times for neighborhood get-togethers and people love it.

cdhicks_home
from Connecticut
/ 11.17.2004

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Took these to my book club party and they were a big hit. Went well with red wine before dinner. Definately heat them up before serving as that does make them better. Cleaning and picking through the arugula, and seeding and chopping tomatoes did take some time but it was worth the effort.